Salmonella and norovirus are both highly associated with “complex foods” (tied for 6th), a category created to capture outbreaks associated with non-meat dishes comprised of multiple ingredients, and for which a specific contaminated ingredient could not be identified. The nature of these outbreaks suggests an important role for contamination, cross-contamination, and other mistakes during handling, preparation, and cooking. The role of food workers has long been understood as a critical factor in outbreaks (greig et al. 2007).
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